Since these fresh eggs are the star ingredients, I just had to put a zesty spin on the original (and boring l, I might add) egg salad sandwich! PS. Joanna and Heather– you both were right on the dot!
I had a chance to make it home this weekend and I am so glad I did. I was able to check up on the chickens. To my great surprise, when I went outside to find them, they actually flocked towards me! This was so surprising because ever since the “grisly incident”–as described in my last post–the surviving two were terrified of everything, and rather fancied the confines of their cage. My mom said that the only reason they act friendly now and strut up to people, is because they think they will soon be getting food to peck at. Those smarties. Instead of feeling used, I will just go with the idea that they really really like me. Whatever helps me sleep at night…right?
Anyways, it was such a relaxing time hanging out with my family, cooking, eating, playing with our pets (chickens included), playing tennis, and just enjoying the company. Home, sweet, home.
Now back to the recipe…
The awesome fresh dill I received from Jacque’s garden, lends itself nicely to this salad. It goes especially well with the whole grain mustard. Mmmm. I think those two should get married. Their children would be so prim and proper and oh so tasty! I used 3 different types of mustard, because, well I LOVE MUSTARD. I am pretty sure that I had one or two types more to add into the mix, but I thought that “Mustard Trifecta” sounded fabulous, and stopped there. I don’t like mayo, so I always sub some nonfat yogurt in to lighten the load. But if you are a mayo-lover (I won’t judge) then by all means, use it!
Also, we are so glad to be taking part in an online bake sale, to raise money for the Japan tsunami/earthquake relief fund. Please take a moment to check out the fabulous organizer of this fundraiser, The Tomato Tart, and go bid on some delicious baked goods! Japan needs our help and YOUR bellies need our Candy Bar Stuffed Chocolate Chip Cookies!
Crumble yolks with fork and combine them with the wet ingredients and the spices.
Add in the egg whites, celery, dill and onion.
Give it a whirl.
Dish egg salad onto your choice of bread/bagel, just be sure that it is toasted! Mmmm so good when it’s toasted.
4 hardboiled eggs
1 celery stalk, finely chopped
1/4 cup red onion, finely chopped
2 1/2 Tbsp fat-free, mayonnaise
2 Tbsp fat-free plain yogurt
1 tsp stone ground mustard
1 tsp Dijon mustard
1/2 tsp yellow mustard
2 Tbsp fresh dill, chopped
Dash of paprika
Salt & pepper
Take the shells off all the eggs and slice them in half. Separate the yolks into a bowl for mixing, crumbling them up using a fork. Add the mayo, yogurt, mustards, seasonings and dill and mix together. Dice the egg whites and add to yolk mixture, along with the celery and onion. Stir to combine.
This egg salad is wonderful on toasted whole wheat bread, topped with arugola.
From the Little Yellow Kitchen,